Recipe of Gordon Ramsay Rum Raisin Cream Cookies

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, rum raisin cream cookies. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Cup measurements are available for this recipe. Rokkatei's "Marusei Butter Sand (Sandwich Cookies)" filled with rum raisin butter cream is the famous. Recipes » dessert » cookies » Rum Raisin Oatmeal Cookies. There are oatmeal cookies, and then there are rum raisin oatmeal cookies.

Rum Raisin Cream Cookies is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Rum Raisin Cream Cookies is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have rum raisin cream cookies using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Rum Raisin Cream Cookies:

1. Get Cookies
2. Get 100 g Butter *softened
3. Prepare 1/4 cup Caster Sugar
4. Prepare 1 Egg Yolk
5. Make ready 1 cup Plain Flour
6. Make ready *Note: You can replace some of the Four with Almond Meal
7. Get Rum Raisin Cream
8. Make ready 80 g White Chocolate *coarsely chopped
9. Prepare 80 g Butter *softened
10. Get 1/3 cup Sultanas OR Raisins steeped in Rum *OR add as much as you want (see recipe)
11. Take *Note: According to the amount of cookies you make, increase the amount of cream. It’s same weight of White Chocolate and Butter, then add Sultanas OR Raisins steeped in Rum

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly. In a medium bowl, cream the shortening, and sugar. Add eggs one at a time, mixing well.

Steps to make Rum Raisin Cream Cookies:

1. To make cookies, mix softened Butter and Sugar until smooth. Add Egg Yolk and mix until creamy.
2. Add Plain Flour and mix as you cut the butter mixture into Flour. After mixing, it might look DRY. Use your hands to bring the mixture together into dough.
3. Place the dough between two sheets of baking paper and roll out until 5mm thin, and place in the fridge until firm. Cut out shapes. *Note: Today I cut the dough into 7cm x 4.5cm rectangles and made 16 cookies.
4. Note: You can roll the dough into a log, wrap with plastic wrap, and refrigerate until firm. When it is firm, remove the plastic wrap, and slice the dough into rounds.
5. Place them on a baking tray lined with baking paper, and bake in the preheated oven at 170℃ for 15 minutes or until golden. Transfer to a wire rack to cool completely.
6. To make Rum & Raisin Cream, place White Chocolate in a heat-proof bowl. Heat in the microwave or over simmering water in a saucepan, and melt until smooth.
7. In a separate bowl, beat softened Butter, add the melted White Chocolate, and mix well. Add Sultanas OR Raisins steeped in Rum, and mix to combine. Cool in the fridge, stirring occasionally, until firm enough to spread on the cookies.
8. Sandwich the cream with 2 cookies.

In a medium bowl, cream the shortening, and sugar. Add eggs one at a time, mixing well. Add the raisin/flour mixture and stir until well blended. Rum raisin filled cookies are part hand-pie, part cookie with a completely delicious sweet and crunchy exterior complimented by a flavorful, boozy center. Rum Raisin Carrot Cake with Cream Cheese Frosting.

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